Savory Specification Part 1: Winter savory (Satureja montana Linnaeus)

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

21-11-1991

Publisher

International Organization for Standardization

Specifies the requirements of summer savory in the form of sprigs, and whole or broken leaves. Does not apply to winter savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.

DocumentType	Standard
Pages	7
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
UNE-ISO 7928-1:2010	Identical
SAC GB/T 34259 : 2017	Identical

I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
UNI EN ISO 676 : 2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature